Enchilada Stack Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better. Ingredients:
1 lb hamburger (can use 1 1/2 lb if you want more meat) |
1 onion, diced |
2 garlic cloves, minced |
1 5/8 ounces dry dry enchilada mix (lawry's) |
1 cup salsa |
1 cup tomato, stewed |
1 pint tomato, stewed |
longhorn cheese, to taste |
3 -5 flour tortillas |
salt |
pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
3. Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
4. Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
5. Cut and serve with sour cream, diced tomatoes and lettuce.
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